This stewed pork bondiola paella is very typical in Uruguay, easy to do and medium cost. If you prepare it as it says in the steps it will be very rich, since at home it is one of the favorite dishes! Dare to do it and youll see how you like it. Bondiola is one of the most tender parts of the pig, widely used to make churrascos and milanesas. Then I share the pork bondiola recipe with rice with recipes, I hope you like it.
 4 Diners |  45m |  Main |  Diping Patato |
| Ingredients to make pork bondiola with rice: |
| 40 milliliters of soybean oil 1 Red Mryr Chic Medium cut into small cubes 200 grams of pork bondiola cut into cubes 150 grams of rice (I use in my country Uruguay the saman type patna) 1 medium tomato cut into cubitos 550 milliliters of water (or at ease) 1 1 Seaspoon of seasoning with marinade 1 teaspoon of curry (optional) sal to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, traditional recipe from Uruguay |
Ingredients to make pork bondiola with rice:
1. To prepare the pork bondiola with rice, the first thing to do is, in a big pan add the soybean and heat it, then fry the pork bondiola and when it is half gold , and continue stirring stirring with a wooden spoon.
2. When everything is already adding approximately 150 ml of water, then add the zucchini and the potato, stir well and boil about 5 minutes always taking care that the stoopada pork bondiola is not burn or stick.
3. Then add water again about 400ml or it may carry a little more, that is easy to perceive. Stir well, season with salt and marinade, and add the rice.
4. Take care that pork rice dries and cooks without sticking or burning, and if you see that it lacks a little water you are adding but I have done it with that amount of water and it felt good.
5. I have added to the 1 tablespoon of butter after the end of the pork bondiola with rice and it is very good but that is to taste of the consumer;) B the benefit!
